Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids. Add tahini and pulse to combine. With motor running, add 1/4 cup ice water by the tablespoon and process (it may seize up at first) until mixture is very smooth, pale and thick. Add chickpeas and cumin and puree for several minutes until the hummus is smooth, pale and thick. Then puree some more! Taste and adjust the seasoning with salt, lemon juice and cumin if you like.

To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and drizzle with oil.

Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.

In a medium bowl, stir the potatoes, onion, eggs, flour, and salt together.

In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them with a spatula to form ¼ to ½ inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot with applesauce or sour cream.

Peel and chop the mango and jicama in small, even pieces; sprinkle with a teaspoon of lime juice and reserve.

Halve the avocados and remove the pits; scoop the flesh into a medium bowl. Mash coarsely with a fork, then add the remaining tablespoon of lime juice, salt and garlic and mix. Stir in the scallions.

Spread the guacamole in a small serving bowl. Sprinkle mango and jicama on top of the guacamole, then dust with chili powder. Serve immediately with chips or quesadillas.

Notes:

Serving suggestion: This is a fantastic dish to serve at a party; just double (or triple) the recipe and use a wider bowl or small casserole dish. the crunchy jicama, sweet mango and creamy avocado are a delicious topping for tostadas and quesadillas, too.

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Heat the oil in a large wok or skillet over medium-high heat. Add the snap peas and garlic and saute over high heat, stirring frequently, for about minutes until the peas are tender-crisp and slightly charred or blistering. Remove from the heat and stir in the mint, lemon zest and juice and a pinch of salt. Taste and add more lemon juice if desired before serving warm.

Notes:

Serving suggestion: Poultry and fish pair well with this simple vegetable dish and leftover can be chilled and served in tomorrow's lunch salad. Change the profile of this dish by using a flavored olive oil or seasoned smoke or coarse-crystal salts, such as kosher or Maldon. But proceed with caution, as flaky salts dissolve faster than granular salts on the tongue, resulting in a saltier flavor. Crush the flakes between your fingers and add a pinch at a time to suit your taste.

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In a blender or food processor, mince the garlic, then add the yogurt, mayonnaise, lemon juice, sugar and salt, and puree. Scrape down and repeat if necessary, then drizzle in the olive oil with the machine running. Reserve.

Arrange the arugula on each of four salad plates, then top it with carrot shreds and tomatoes. Pile the salmon in the center. Drizzle with dressing and serve immediately.

Notes:

Serving suggestion: This simple salad is a great lunch, and the soft, salty salmon pairs perfectly with the crisp greens and creamy dressing. Use fat-free yogurt and low-fat mayo if you want to cut the fat content, and snip some fresh dill over the salad before serving.

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Process the arugula, parsley, garlic, Parmesan and peas in a food processor until they form a smooth paste, stopping to scrape down the sides of the bowl twice. Add the lemon juice, salt and olive oil and process, scraping down as needed, to make a smooth creamy pesto. Place the pesto in a bowl, and stir in the lemon zest.

Cook the pasta according to package directions; drain and toss with the pesto. Serve with additional Parmesan cheese and freshly ground black pepper to taste.

Notes:

Serving suggestion: Spread this light, fresh pesto on a prepared pizza crust and top with goat cheese before baking or broiling, and cut in small triangles for a seasonal appetizer. Add halved cherry tomatoes and snips of fresh herbs or garlic scapes if you like.

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Place all dressing ingredients in a small - to medium-sized mixing bowl. Whisk to combine. Add the cucumber and the tomato, and gently stir to coat the vegetables with dressing. Allow this mixture to sit, marinating the vegetables a bit, while preparing the rest of the salad.

Combine spinach, garbanzo beans and tuna in a very large salad bowl. Add the dressing and veggie mixture and toss thoroughly but gently to combine.

Notes:

Estimated cost per serving: $2.50

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Place the oats in a large skillet over medium-high heat. Swirl and stir the oats for 2 to 3 minutes, until they smell toasty. Transfer the oats to a medium bowl or plate to cool.

In a large bowl, combine the pumpkin, eggs, honey, molasses, cinnamon, cloves, nutmeg and salt and whisk to combine. When the mixture is smooth and well-combined, whisk in the milk, water and vanilla. Stir in the toasted oats.

Divide the mixture between the muffin cups, filling them to the top. Stir the mixture between scoops to keep the oats evenly distributed. Bake for about 35 minutes, until lightly puffed and dry on top; a toothpick inserted into the center of a muffin cup should come out with no batter sticking to it.

Cool the pumpkin bakes in the pan on the rack for at least 5 minutes before serving. If desired, cool completely, then transfer to a storage container with a tight-fitting lid and store in the refrigerator for up to a week. You can also transfer to a zip-close freezer bag and keep frozen for up to 2 months. Thaw overnight in the refrigerator prior to use, or pack the frozen backes in your lunch; they'll be ready to eat by lunchtime.

Notes:

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